Tuscan Baked Quinoa

Quinoa, the star of this one pot dish, is baked in a flavourful broth with chickpeas, sun-dried tomatoes, lemon, capers, olives, kale and tomatoes. Served with a sprinkling of flaked sea salt and an additional squeeze of lemon, it is equally delicious leftover cold as a salad.

Ingredients: Serves 4

• 2 Tbsp. of extra virgin olive oil
• 1 red onion, peeled and chopped
• 3 cloves garlic, minced
• 1/2 tsp. chilli flakes
• 1 tsp. dried oregano
• 1/4 cup fresh dill, minced
• 11/2 cups of quinoa
• 2 cups chickpeas, cooked
• 1/3 cup sun-dried tomatoes packed in oil, chopped
• 2 Tbsp. of the oil from the sun-dried tomatoes
• 3/4 tsp. sea salt
• 1 whole organic lemon thinly sliced
• 2 3/4 cups of boiled water mixed with a heaping tsp. of Veggie Better than Bouillion Paste.
• 1/3 cup of Kalamata olives, pitted and sliced
• one Tbsp. capers
• 3 Cups of kale, chopped
• one pint of cherry tomatoes

Pre-heat oven to 375 F.

In a large fry pan heat 2 Tbsp. of olive oil. Saute onion and garlic until tender.

Add oregano and chilli flakes.

Add the quinoa, chickpeas, dill, sun-dried tomatoes, sun-dried tomato oil, salt, lemon slices, and hot water and bouillion to the fry pan. Tuck the lemon slices into the mix to submerge them in the broth.

Cover tightly with foil or a tight fitting lid. Bake at 375 F. for 40 min.

Remove from the oven. Stir in the chopped kale, olives, capers, and sliced cherry tomatoes. The Kale will soften if allowed to sit for a few minutes.

Serve with flaked sea salt and additional lemon wedges on the side.